To eat these artichokes, pull off a leaf (scooping up a bit of stuffing) and then scrape off with your teeth the tender base of each leaf. When you get to the heart of the artichoke, it’s time to pick up a knife and fork.
|2||large artichokes, prepared for stuffing and held in acidulated water|
|½||cup plain breadcrumbs|
|½||cup grated Pecorino Romano cheese|
|2||garlic cloves, minced|
|2||Tbsp. chopped parsley|
|1||tsp. chopped mint|
|¼||cup extra-virgin olive oil|
|⅛||tsp. freshly ground black pepper|
|1||yellow onion, thinly sliced|
This content is from the Kelly Myers collection.